December 20, 2022 · Written by Foodtolive Team

Homemade Cranberry Marshmallows

Learn how to make homemade marshmallows with this easy recipe! These corn syrup-free cranberry marshmallows are soft and pillowy, perfect for a chocolate covered bite or dropped in a cup of hot cocoa.

Prep Time: 20 min | Cook Time: 20 min | Chill Time: 6 hours | Total Time: 6 hours 40 min | Servings: 30 marshmallows

Calories: 38 | Total Fat: 1g | Sodium: 4mg | Sugar: 11g | Protein: 1g



  • 2 tbsp gelatin
  • 1 cup cold water, divided
  • 2 cups granulated sugar
  • 2 tbsp cranberry powder*


  • ⅛ tsp cream of tartar
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • ½ tbsp melted butter or vegetable oil
  • ⅔ cups powdered sugar, for dusting
  • 3 tbsp arrowroot powder or tapioca starch or potato starch, for dusting



  1. Grease a 9×9 inch pan with butter or vegetable oil, then dust it with a mix of arrowroot powder and powdered sugar.
  2. In a stand mixer bowl (or a large mixing bowl if using a handheld mixer), add ½ cup of cold water and all the gelatin. Let it sit for 10 min.
  3. In a separate pan, combine the remaining water, sugar, cream of tartar, and salt. Stir over medium heat until the sugar dissolves.
  4. Attach a candy thermometer to the pan and heat until it reaches 238-240 degrees Fahrenheit (soft ball stage). Remove from heat immediately.


  1. With the mixer on low, slowly pour the hot syrup into the gelatin mixture while it’s running.
  2. Once all the syrup is added, turn the mixer to medium-high and whip until the mixture becomes thick and lukewarm, about 5 min.
  3. During the last minute of whipping, add vanilla extract and cranberry powder.
  4. Transfer the marshmallow mixture into the prepared pan and let it set for at least 6 hours.
  5. Invert the marshmallow onto a work surface dusted with powdered sugar. Cut into squares using a knife or pizza cutter, then toss the marshmallows in powdered sugar to coat all sides. Shake off the excess.
  6. Enjoy your homemade marshmallows! Store them in an airtight container for up to 1 week.



This recipe inspired by Food & Wine

Video Recipe